Restuffed Potatoes - cooking recipe

Ingredients

6 large baking potatoes, scrubbed well
1 lb lean bacon, cut into pieces, fried
3 cups ranch salad dressing
1 tablespoon Worcestershire sauce
1/2 tablespoon garlic powder
1/2 tablespoon pepper
1 tablespoon fresh chives, chopped
8 ounces cheddar cheese, shredded
butter
parsley
paprika

Preparation

Rub potato skins with oil, bake at 400\u00b0F for 1 hour or until done.
Let cool to the touch.
Slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact.
Slightly mash up pulp, keeping it chunky.
Stir in bacon, ranch dressing, Worcestershire, garlic, pepper, chives and 3/4 of cheese.
Spoon potato mixture into shells.
Top with remaining cheese and dab of butter.
Sprinkle with paprika and parsley.
Bake at 350\u00b0F for 20 minutes or until heated through and cheese is melted.